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In a large saucepan, saute celery,onion, green pepper and garlic in butter until vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.
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